Step 1: Roast the Potatoes
Preheat your oven to 200°C. Cut the potatoes into 2cm chunks (no need to peel). Arrange the chunks on a large baking tray, drizzle with oil, season with salt and pepper, then toss to coat. Spread them out in a single layer.
TIP: Use two baking trays if necessary.
Once the oven is hot, roast the potatoes on the top shelf until they turn golden, about 25-30 minutes. Flip them halfway through the cooking time.
Step 2: Prepare the Ingredients
In the meantime, halve the pepper, discard the core and seeds, and chop into 2cm chunks. Peel and grate the garlic (or use a garlic press).
Step 3: Cook the Beef
Heat a drizzle of oil in a large frying pan over medium-high heat. Once hot, add the beef mince and cook until it browns, about 5-6 minutes. Use a spoon to break it up as it cooks, then drain and discard any excess fat.
IMPORTANT: Remember to wash your hands and all used utensils after handling raw mince. The mince is cooked when it is no longer pink in the middle.
Add the pepper to the beef and stir together. Cook until the pepper softens, about 5-7 minutes, stirring occasionally. Season with salt and pepper.
Step 4: Simmer the Sauce
Stir in the Mexican style spice mix and garlic, and cook for 1 more minute. Add the chopped tomatoes, the required amount of water for the beef, and the beef stock paste. Bring the mixture to a boil, then reduce the heat to medium. Allow it to simmer and thicken, stirring occasionally, until there is almost no liquid left, about 12-15 minutes.
TIP: If the mixture becomes too dry, add a splash more water.
Step 5: Prepare the Chive Soured Cream
While the sauce is simmering, roughly chop the chives. In a small bowl, combine the soured cream and chives, season with salt and pepper, and mix together. Grate the cheese.
Step 6: Finish and Serve
Once the sauce has thickened, season it to taste with salt and pepper if needed. Spoon the sauce into an ovenproof dish. Top with the roasted potato and sprinkle the cheese over it. Bake on the top shelf of your oven until the cheese has melted and turned golden, about 10-12 minutes.
Serve the dish in deep bowls, topped with a dollop of the chive soured cream. Enjoy your meal!